Saturday, June 1, 2013

It's that time of year for Witbier

Oats? Check. Wheat? Check. Barley? Check!  Yep, sounds like a witbier recipe.  Two weeks in a row of brewing.  The tanks needed refilling and I am happy to oblige.  It was really an easy brew day.  No hiccups.  The only issue I had to deal with was some rain.  Accordingly, I largely brewed in the garage.  I found that the shelves in my garage substituted well for a brew stand.  To add some spice I went with lemon and orange zest as well as some indian coriander.  Radical Brewing by Randy Mosher sings the praises of indian coriander, so I was eager to give it a try.  I also chose to go with a saison yeast as I think it will enhance the fruity esters. 


Style: Witbier
Type: All GrainCalories: 158
Rating: 0.0Boil Size: 5.83 Gal
IBU's: 19.71Batch Size: 5.00 Gal
Color:    4.7 SRM  Boil Time: 60 minutes
Preboil OG: 1.046
Brew Date:-06/01/2013
ABV:5.24 %5.11 %
Efficiency:70 %68 %
Serve Date:06/29/2013/ /

Fermentation Steps
NameDays / TempEstimatedActual
Primary14 days @ 75.0°F06/01/201306/01/2013
Secondary14 days @ 75.0°F06/15/2013-
Grains & Adjuncts
5.00 lbs47.06 %Pale Malt (2 Row) US60 mins1.036
5.00 lbs47.06 %Rahr Red Wheat60 mins1.037
0.50 lbs4.71 %Oats, Flaked60 mins1.037
2.00 ozs1.18 %Acid Malt60 mins1.027
AmountIBU'sNameTimeAA %
1.00 ozs17.12Hallertauer60 mins4.80
0.50 ozs2.59Saaz10 mins4.00
AmountNameLaboratory / ID
1.0 pkgBelgian Saison IIWhite Labs 0566
0.40 ozCoriander Seed00 minsBoil
1.00 eachLemon zest00 minsBoil
2.00 eachorange zest00 minsBoil
Mash Profile

Full Body Infusion60 min @ 158.0°F
 Add 13.28 qt ( 1.25 qt/lb ) water @ 175.6°F

Alpha Sacch' Rest15 min @ 163.0°F
 Heat to 163.0°F over 5 mins

add 1oz of galaxy at dry hop

It's summer time,


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